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dc.contributor.authorSánchez López, José Antonio-
dc.contributor.authorZimmermann, Ralf-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-18T14:13:19Z-
dc.date.available2018-04-18T14:13:19Z-
dc.date.issued2014-
dc.identifier.issn0003-2700de_CH
dc.identifier.issn1520-6882de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5341-
dc.description.abstractUsing proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS), we investigated the extraction dynamic of 95 ion traces in real time (time resolution = 1 s) during espresso coffee preparation. Fiftytwo of these ions were tentatively identified. This was achieved by online sampling of the volatile organic compounds (VOCs) in close vicinity to the coffee flow, at the exit of the extractionhose of the espresso machine (single serve capsules). Ten replicates of six different single serve coffee types were extracted to a final weight between 20−120 g, according to the recommended cup size of the respective coffee capsule (Ristretto, Espresso, and Lungo), and analyzed. The results revealed considerable differences in the extraction kinetics between compounds, which led to a fast evolution of the volatile profiles in the extract flow and consequently to an evolution of the final aroma balance in the cup. Besides exploring the time-resolved extraction dynamics of VOCs, the dynamic data also allowed the coffees types (capsules) to be distinguished from one another. Both hierarchical cluster analysis (HCA) and principal component analysis (PCA) showed full separation between the coffees types. The methodology developed provides a fast and simple means of studying the extraction dynamics of VOCs and differentiating between different coffee types.de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofAnalytical Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectExtractionde_CH
dc.subjectCoffeede_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleInsight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MSde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.publisher.placeColumbusde_CH
dc.identifier.doi10.1021/ac502992kde_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end11704de_CH
zhaw.pages.start11696de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume86de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
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Sánchez López, J. A., Zimmermann, R., & Yeretzian, C. (2014). Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MS. Analytical Chemistry, 86, 11696–11704. https://doi.org/10.1021/ac502992k
Sánchez López, J.A., Zimmermann, R. and Yeretzian, C. (2014) ‘Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MS’, Analytical Chemistry, 86, pp. 11696–11704. Available at: https://doi.org/10.1021/ac502992k.
J. A. Sánchez López, R. Zimmermann, and C. Yeretzian, “Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MS,” Analytical Chemistry, vol. 86, pp. 11696–11704, 2014, doi: 10.1021/ac502992k.
SÁNCHEZ LÓPEZ, José Antonio, Ralf ZIMMERMANN und Chahan YERETZIAN, 2014. Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MS. Analytical Chemistry. 2014. Bd. 86, S. 11696–11704. DOI 10.1021/ac502992k
Sánchez López, José Antonio, Ralf Zimmermann, and Chahan Yeretzian. 2014. “Insight into the Time-Resolved Extraction of Aroma Compounds during Espresso Coffee Preparation : On-Line Monitoring by PTR-ToF-MS.” Analytical Chemistry 86: 11696–704. https://doi.org/10.1021/ac502992k.
Sánchez López, José Antonio, et al. “Insight into the Time-Resolved Extraction of Aroma Compounds during Espresso Coffee Preparation : On-Line Monitoring by PTR-ToF-MS.” Analytical Chemistry, vol. 86, 2014, pp. 11696–704, https://doi.org/10.1021/ac502992k.


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